2 lb Whole (or 1.6 lbs peeled,

-shredded) carrots 1 c Crushed pineapple (drained)

1 c Mayonaise

1 c Plumped raisins (see NOTE)

1/2 c Powdered sugar

NOTE* Soak raisins in water or pineapple juice to plump, then drain. Combine carrots, pineapple, mayonaise, raisins and sugar. Chill until ready to serve. From: FoodSection Houston Chronicle Best Recipes 93

1 c Dried chick peas

6 c Cold water

2 Onions,thinly sliced

1 tb Olive oil

1 ts Salt

Lemon juice or wine vinegar 1. Wash and soak chick p[eas overnight in water to cover. The next

day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth, then add the onion and olive oil. Simmer until

tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings.

Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates.

——————————–VINAIGRETTE——————————– 1/4 oz Truffles 1 bn Dill, chopped

1 oz Vinegar, red wine Salt (to taste)

3 oz Oil, peanut Pepper (to taste)

1 oz Shallots, finely chopped

——————————-COURT BOUILLON——————————- 1 ga Water 8 oz Onion

8 oz Carrots 10 ea Peppercorns

8 oz Celery 2 ea Bay leaves

1/2 ea Leek Salt (to taste)

2 ea Garlic, cloves Pepper (to taste)

———————————–SALAD———————————– 1 ga Court Bouillon 1 ea Endive, Belgian, head

16 ea Crayfish 1 ea Chicory, red, head

8 ea Eggs, quail Vinaigrette dressing

Vinaigrette: ============ Put the truffles, shallots, dill, salt and pepper in a bowl. While whisking, add vinegar. Continue whisking and add oil to taste. Court Bouillon: =============== Coarsely chop all the vegetables. Place all ingredients in a pot and cover with water. Cook over medium heat for 20 - 30 minutes. Strain. Salad: ====== In boiling water with a touch of vinegar, poach the quail eggs until soft. Place them in a bowl with ice water to cool. Arrange the endive and red chicory on a plate. Decorate with quail eggs and crayfish tails. Serve with vinaigrette on the side.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room - : Four Seasons Clift Hotel, San Francisco, CA —–

2 c Flour

2 Eggs (Note:have all

-ingredients at room temp.) 1 tb Water

1/2 ts Salt

Kreplach Prepare one recipe noodle dough (see below). Roll out but don let dry. Cut into 3-inch squares and place a tablespoon of one of the following mixtures on each. Fold over the dough into a triangle. Press edges together with a little water. Cook in boiling salted water or soup 20 minutes, or until they rise to the top. They can then be fried or served immediately in the soup. Makes 24 or more, according to how thin you roll the dough. HOMEMADE NOODLE DOUGH Place unsifted flour on a board and make a well in the center. Drop eggs, water and salt into it. Work the four with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better the noodles. ***STOP HERE FOR KREPLACH RECIPE*** Let the rolled dough stand until it feels dry to the tough, but don let it get too dry. you can cut the dough into squares, strips or very narrow noodles. For narrow ones roll up like jelly roll and slice as thin as possible. Shake until they separate, and let dry very thoroughly. Cook the amount you want in boiling salted water or soup for about 10 minutes. Keep the balance in tightly closed jars. ~-Deborah

2 c Raw carrots; scrubbed and

-slivered 1 c Red cabbage; trimmed and

-shredded 1 c Raw zucchini; scrubbed and

-slivered 1/2 c Scallions; finely chopped

———————————-DRESSING———————————- 4 tb Low-fat vinaigrette

pn Dried dill weed Salt and pepper to taste Toss all vegetables in large salad bowl with dressing. Chill and serve. Total calories per serving: 73 Fat: 2 grams Source: Vegetarian Journal, Jan/Feb 1995 Poohs Recipe dbase (lisa_pooh@delphi.com) 2/4/96

1 1/2 lb Lean rump or chuck roast,

-cut into 1″ cubes 2 c Cooked chopped tomatoes

1 ea Large onion, chopped

1 ea Bay leaf

1 ea Clove garlic, minced

3 Quarts cold water

1 ea Medium head cabbage,shredded

2 tb Sugar

2 tb White vinegar

1 tb Fresh lemon juice

Salt and pepper taste Low-fat sour cream, for -garnish In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water. Let stand for 1 hour. Simmer, covered, for 2-3 hours. Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper. Simmer for 15 minutes or until the cabbage is tender. Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.